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weinoo

eGullet Society staff emeritus
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  1. My guess is that the thermostat probe heats up pretty quickly, as opposed to the oven interior itself. Similar to regular sized ovens; I always preheat the small oven for a good ten minutes, the large oven for 30.
  2. weinoo

    Cabbage

    You mean the article I linked to here..
  3. This is the one I used last night... It's most likely the 34cm paella. Which is certainly not too small for feeding 2 people. As a matter of fact, we'll have the leftovers steam re-heated, for lunch. I've also used two larger sizes to make paella for gusts, with no problems. Either by attending the pan and/or by using it over 2 burners. It's called understanding your stove and pans.
  4. I find it no problem at all.
  5. weinoo

    Cabbage

    My bubbe was making chou farci way before it became the darling of the French bistro. Along with being a tyrant, she just called it stuffed cabbage.
  6. weinoo

    Dinner 2024

    It looks good enough to eat. Here's how jerk chicken is cooked by one of my favorite, delicious jerks... Many barbecues... Much smoke... Delicious chicken and pork... What do kids know, anyway?!
  7. I've tried two of the products (wild mushroom ravioli and 4 (or 5) cheese tortellini), and I can't see these products becoming part of my larder. Last night I made the tortellini, and the first thing Sig Eater said after her first bite was: "these are mushy." I have to agree with her. Indistinct fillings.
  8. weinoo

    Cabbage

    Hey, Kim Severson and the NY Times are ON IT! The Coolest Menu Item With no props to Marcella, of course.
  9. weinoo

    Breakfast 2024

    This morning... Somewhere in between a Spanish tortilla and an Italian frittata. Torttata? Frittilla?
  10. I'm sure you've seen Kenji's Serious Eats post about his allegedly supernal Bolognese. (I wonder if the harder and chewier bits were perhaps bits of bone that got ground along with the meat Or hoof. Or ear.). I have this book.. Purchased in Bologna. I know it can be translated, just not by me, right now. Appears there is plenty of pork in the ragu, however.
  11. Yet you write you gave up on that one, no? I use a small enameled steel paella only when I'm making a small amount of paella for the two of us. But I use a classic paella otherwise... Of which I have 2 (or 3) sizes.
  12. For paella, why not use a paella…from Spain?
  13. I think the farmers' markets are the one true way to make sure we're getting "heirloom" jalapeños; there is a vendor at Union Square every year who has some of the real deal chili peppers. But, as with everything else we want or expect to be "like it used to be," they're very seasonal. So, buying peppers in the middle of the winter may well be a crapshoot.
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